Nathan Myrhvold’s Modernist Cuisine is the most groundbreaking cookbook collection to come out in the past century. It takes the mostly passe molecular gastronomy craze a step further by applying scientific methods to cooking that will give the diner what is...

I had a lot of excess culinary cream from my steak dinner (which was almost a month ago – damn, I’m delayed), so I solicited tips on Facebook as to what to do with the excess. Chinkee, co-owner of No....

I’d bought a jar of duck confit last week, and I wanted to try doing something new with the one thigh I had left. Since I’d been planning to go on a “diet,” I figured, I’d cook up something high-protein...

This is a testament to how great Mark Bittman’s cookbook, How to Cook Everything is. The instructions are easy to follow; he provides a lot of variations to his basic recipes. His recipe for hollandaise sauce was foolproof, as was...

I’d made rolled oat (not oatmeal) and chocolate chip cookies last week, and they were a hit, so I tried making a new batch, only to find out that the new canister of Quaker at home was of old-fashioned oatmeal,...

I love how the banana phenols of a hefeweizen are so prominent despite not having bananas at all in the brewing process. This made me curious as to how a banana bread baked with a hefeweizen would turn out. I...